Type what you have

Ingredients

• ✓ processed cheese sauce
• salad dressing
• sour cream
• onion soup mix

Instructions

1. 1 Whisk cheese sauce, salad dressing, sour cream, and soup mix in a large bowl. Transfer dip to a serving dish. Refrigerate until cold, about 20 minutes.

By janelle

Ingredients

• ✓ processed cheese sauce
• bacon
• pork chop

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Fry bacon in a large skillet over medium heat until cooked through but still flexible, 6 to 7 minutes. Remove from the heat and drain on a paper towel-lined plate.
3. 3 Wrap two slices of bacon around each pork chop and place into a baking dish. Top each chop with 1 tablespoon cheese sauce.
4. 4 Bake in the preheated oven until bacon is crispy and pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By Ashley M

Ingredients

• ✓ processed cheese sauce
• pork sausage
• biscuit baking mix

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Mix together pork sausage, baking mix, and cheese sauce in a large bowl with your hands. Form mixture into round, walnut-size pieces and place on a baking sheet.
3. 3 Bake in the preheated oven until cooked through, about 15 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (72 degrees C).

By Tracy

Ingredients

• ✓ processed cheese sauce
• pork sausage
• ground pork sausage
• pumpernickel bread

Instructions

1. 1 Preheat the broiler.
2. 2 Place ground pork sausage and spicy ground pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain sausage. Mix in processed cheese sauce. Arrange pumpernickel party bread slices in a single layer on a medium baking sheet. Place even amounts of the sausage mixture on each slice.
3. 3 Broil the bread slices 3 to 5 minutes, checking frequently, until toasted.

By Jen Camilleri

Ingredients

• ✓ processed cheese sauce
• cream of celery soup
• instant rice
• milk
• broccoli

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a 2-quart casserole dish combine soup, cheese sauce, rice, milk and broccoli; mix well.
3. 3 Bake in preheated oven for 1 hour, or until lightly browned.

By TINA B

Ingredients

• ✓ processed cheese sauce
• bacon
• green bean
• water
• mushroom
• onion
• black pepper

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Reserve 1/4 cup of bacon drippings in the skillet.
2. 2 Place green beans and water in a medium saucepan, and bring to a boil. Reduce heat, cover, and simmer 6 minutes, or until tender but crisp; drain.
3. 3 Place mushrooms and onion into the skillet with the reserved bacon drippings. Cook and stir over medium-high heat for 10 minutes; drain. Reserving 2 tablespoons for topping, mix the crumbled bacon into the skillet. Stir in the green beans. Season with pepper, and transfer to a 2 quart baking dish.
4. 4 Melt the cheese sauce in the microwave, and pour over the green bean mixture. Sprinkle with reserved bacon, and serve.

By CRFTYREE

Ingredients

• ✓ processed cheese sauce
• creamed corn
• potato
• carrot
• onion
• celery seed
• black pepper
• vegetable broth

Instructions

1. 1 In a slow cooker, combine corn, potatoes, carrots, onion, celery seeds and pepper. Add broth and cover, cook on low 8 to 10 hours.
2. 2 Stir in cheese and cook 30 to 60 minutes or until cheese is melted and blended with vegetables.

By CORWYNN DARKHOLME

Ingredients

• ✓ processed cheese sauce
• luncheon meat
• pimiento pepper
• mayonnaise-style sandwich spread
• sweet pickle
• white bread
• whole wheat bread
• parsley
• cucumber

Instructions

1. 1 Place luncheon meat cubes, processed cheese sauce, pimientos, and sandwich spread in a blender; pulse to blend into a smooth mixture, stopping often to scrape down blender sides. Transfer spread to a bowl.
2. 2 Spread the mixture onto 15 slices of white bread; top each with a slice of whole wheat bread. Press sandwiches together lightly and cut off crusts. Slice sandwiches in half diagonally to make triangles; sprinkle sandwiches with parsley flakes and top each sandwich half with a piece of sliced cucumber.

By Mrs Good

Ingredients

• ✓ processed cheese sauce
• butter
• onion
• celery
• broccoli floret
• chicken breast
• cream of mushroom soup
• instant rice
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
2. 2 Melt butter in a skillet over medium heat. Add onions and celery and saute until tender, about 10 minutes.
3. 3 Chop broccoli florets into smaller pieces and transfer to a large bowl. Add shredded chicken, condensed soup, cheese sauce, uncooked rice, water, and sauteed vegetables. Mix thoroughly and transfer to the prepared casserole dish.
4. 4 Bake, uncovered, in the preheated oven for 1 hour.

By jessleelalynn

Ingredients

• ✓ processed cheese sauce
• broccoli
• mayonnaise
• egg
• cream of mushroom soup
• bread crumb

Instructions

1. 1 Preheat oven to 350 F (175 degrees C).
2. 2 In a 4 quart casserole dish combine broccoli, mayonnaise, processed cheese, eggs and mushroom soup. Mix well, sprinkle bread crumbs on top. Bake for 1 hour.

By Helen

Ingredients

• ✓ processed cheese sauce
• ground beef
• corn kernel
• potato
• celery
• carrot
• onion
• water
• beef bouillon cube
• hot pepper sauce

Instructions

1. 1 Brown the ground beef and drain.
2. 2 Put all ingredients except the cheese sauce in a crock pot. Cover and cook on low for 8 to 10 hours.
3. 3 Add cheese sauce and gently stir until well blended.

By Alice W Conn

Ingredients

• ✓ processed cheese sauce
• aluminum foil
• cauliflower
• red bell pepper
• ice cube
• salt
• pepper

Instructions

1. 1 Preheat oven to 450 degrees F.
2. 2 Place cauliflowerets in center of Reynolds Wrap® Heavy Duty Aluminum Foil. Spoon cheese sauce evenly over cauliflowerets; top with bell pepper and ice cubes. Sprinkle with salt and pepper, if desired. Place packet on baking sheet with 1-inch sides.
3. 3 Bring up sides of foil; fold down two times. Double fold both ends of foil to seal packet, leaving room for heat circulation inside.
4. 4 Bake 20 to 25 minutes or until cauliflowerets are at desired texture. Open packet carefully by cutting along top folds with a sharp knife, allowing steam to escape. Stir to coat evenly.

By Reynolds KitchensR

Ingredients

• ✓ processed cheese sauce
• long-grain rice
• bacon
• onion
• broccoli
• cream of chicken soup
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a saucepan bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
3. 3 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Saute onions in bacon drippings over medium heat.
4. 4 In a 9x13 inch baking dish combine cooked rice, bacon, onions, broccoli, soup, milk and cheese sauce.
5. 5 Bake in preheated oven for 30 minutes, or until golden brown.

By Nicole

Ingredients

• ✓ processed cheese sauce
• vegetable oil
• ground beef
• onion
• green bell pepper
• salt
• black pepper
• cream of mushroom soup
• potato fries

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C), and grease a 9x13 inch baking dish.
2. 2 Heat the oil in a skillet, and cook and stir the ground beef, onion, and green pepper over medium heat for about 15 minutes, until the meat is crumbly and no longer pink and the onion is translucent. Season with salt and pepper to taste, and stir in the condensed mushroom soup. Bring the mixture to a simmer over medium-low heat.
3. 3 Scoop the cheese sauce into a microwaveable bowl, and melt on low power for about 30 seconds.
4. 4 Place the ground beef mixture into the bottom of the prepared baking dish, and spread an even layer of the melted cheese sauce over the ground beef. Top with frozen shoestring fries. Bake in the preheated oven for about 20 minutes, until the fries are starting to turn golden.

By MICKE

Ingredients

• ✓ processed cheese sauce
• potato
• bacon
• cheddar cheese
• sour cream
• mayonnaise
• onion
• chive
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, cool, and cut into cubes.
2. 2 Place bacon in a large skillet and cook over medium-high heat, occasionally turning until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
3. 3 Preheat the oven to 325 degrees F (160 degrees C). Lightly grease an 8-quart baking dish.
4. 4 Combine potatoes and bacon in a large bowl. Mix Cheddar cheese, cheese sauce, sour cream, mayonnaise, onions, chives, salt, and pepper in a bowl. Stir cheese mixture into potatoes; transfer to baking dish and cover with aluminum foil.
5. 5 Bake in the preheated for 50 minutes; remove foil and continue baking until cheese is bubbly and lightly browned, about 10 minutes.

By rocc27

Ingredients

• ✓ processed cheese sauce
• all-purpose flour
• salt
• sour cream
• egg
• egg yolk
• butter
• vegetable oil
• baking potato
• cheddar cheese
• onion salt
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Prepare the dough: Stir flour and salt together in a large bowl. Whisk sour cream, eggs, egg yolk, butter, and oil in a separate bowl. Stir wet ingredients into flour until well blended and dough comes together. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
3. 3 Meanwhile, prepare the filling: Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes.
4. 4 Drain potatoes, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt, and pepper. Set aside to cool.
5. 5 Separate pierogi dough into two balls. Roll out one ball at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears, between 1/8- and 1/4-inch thick. Cut into circles using a cookie cutter, pierogi cutter, or a glass, 3- to 4-inches in diameter.
6. 6 Assemble the perogies: Brush a little water around the edges of the circles, and spoon some filling into the center.
7. 7 Fold the circles over into half-circles, and press to seal the edges with fingers, or use a fork for crimped edges.
8. 8 Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
9. 9 To cook the perogies: Bring a large pot of lightly salted water to a boil. Lower perogies into the water in batches. Cook until they float to the top, about 5 minutes. Do not boil too long, or they will be soggy. Remove with a slotted spoon.
10. 10 Serve and enjoy!

By STEPH577